Chicken Alfredo Lasagna Rolls are comfort food in its truest form! They are made with the most incredible homemade Alfredo sauce, and rolled up with chicken, sauce, and cheese. This is one of the most comforting, deliciously cheesy meals you will ever make!
These Chicken Alfredo Lasagna Rolls are creamy, decadent and full of flavor! We cannot get enough of these perfectly portioned servings of deliciousness! The recipe is straightforward and easy to follow, and includes simple ingredients that you may already have in your kitchen. These easy lasagna roll ups are the perfect cozy dinner! You can even make them ahead of time and then pop them in the oven when you’re ready to eat. Picky kid approved!
Reasons we love this recipe
- These lasagna roll ups are irresistible! They are filled with seasoned chicken, creamy Alfredo sauce, and layers of melted cheese. This is sure to become your new favorite way to eat lasagna!
- The ingredients are simple and easy to find!
- You can make it ahead of time, and enjoy this family-friendly dinner any night of the week.
Ingredients needed
This chicken Alfredo lasagna rolls recipe uses super simple ingredients but when combined have such amazing flavor. Here’s everything you’ll need to make it:
- Chicken: You’ll need 1 pound of chicken breasts, sliced in half for quicker cooking.
- Seasonings: A blend of salt, pepper, garlic powder, onion powder, chili powder and Italian seasoning or oregano will perfectly season the chicken before cooking.
- Olive oil: For cooking the chicken.
- Butter: For sautéing the onion and giving the sauce rich flavor.
- Onion & garlic: Infuses the Alfredo with a wonderful savory taste.
- Heavy cream: Creates a creamy decadent sauce.
- Pasta water: Reserve 1 cup of the pasta water to ensure the sauce has the right consistency.
- Cheese: This recipe uses a combination of parmesan cheese and mozzarella cheese for making the sauce and topping the roll ups.
- Lasagna noodles: These make the perfect surface to fill with tasty ingredients and roll up!
How to make this recipe
These may seem complicated to make, but the recipe is actually really straightforward and easy to follow. Here’s the simple process:
- Cook the noodles: Boil the lasagna according to package instructions, and set aside in cold water.
- Cook the chicken: Whisk the spices in a small bowl and season both sides of the chicken breasts. Heat a large heavy duty pan to medium-high heat. Add the olive oil and chicken breasts and cook 3-4 minutes per side. Remove chicken breasts from the pan and set aside.
- Make the sauce: To the same pan, add the butter and onion. Cook 2-3 minutes or until onions are soft; add the garlic and cook for another minute.
- Pour in the heavy cream and pasta water and bring to a simmer. Stir in the cheeses and whisk until melted. Add salt to taste.
- Dice the chicken breasts and return to the pan.
- Fill and roll the noodles: Place the noodles on a clean work surface. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish. Pour the remining alfredo sauce onto the rolled noodles and top with more mozzarella cheese.
- Bake: Cover the dish with aluminum foil and bake at 350ºF for 15-20 minutes or until bubbly and golden.
Expert tips
- Lasagna noodles: Be sure to use noodles that are made for boiling, not the oven-ready variety.
- Cheese: If you have the time, we recommend grating your own mozzarella and parmesan cheese. It will melt easier and be more flavorful.
- Alfredo sauce: To make the sauce a bit lower in calories and fat, you can use half and half instead of heavy cream. It will still be flavorful and creamy, just not quite as rich.
- Cover while cooking: It’s important to cover the dish with aluminum foil while baking. This will keep any exposed noodles from getting crisp.
Variations
You can easily customize these chicken lasagna roll-ups to make them your own. Here’s some suggestions:
- Chicken: For convenience, instead of cooking the chicken for this recipe, use leftover cooked chicken or rotisserie chicken.
- Cheese: You could use different cheeses, like provolone or gouda for the mozzarella. Also, try swapping the parmesan for romano, asiago or pecorino romano.
- Veggies: Try adding in some cooked spinach to the Alfredo sauce to add a boost of greens.
- Bacon: Some cooked and crumbled bacon would be an amazing addition mixed into the filling and/or sprinkled on top.
Serving suggestions
This dish is hearty and rich, so we like to keep the sides light. Here are some ideas:
- A Caesar salad, Italian salad, or green goddess salad would be delicious on the side.
- Roasted broccoli, air fryer Brussels sprouts or roasted asparagus would pair nicely with the roll-ups.
- Don’t forget some crusty bread, garlic rolls, or breadsticks.
Make ahead
Assemble the rollups up to 24 hours ahead of time, and then place them, covered, in the refrigerator. Remove them from the fridge about 30 minutes before baking, so they’re not so cold. Bake according to recipe directions, but you may need to add about 10 to 15 minutes to the baking time to ensure they’re hot in the middle.
Storing leftovers
- Refrigerate: Store leftover lasagna rolls for 3-4 days in the fridge in an airtight container.
- To freeze: Tightly cover with plastic wrap, and then with foil. Freeze for up to 2 months. Remove from freezer and let thaw in the fridge. Bake as directed. Because of the dairy in this recipe, there may be some separation in the sauce. It will still be delicious and fine to eat.
- Reheating: Place individual servings in the microwave and rewarm in 30-second intervals until heated through. For multiple servings, you can reheat them in the oven at 350ºF for 10-15 minutes.
More delicious lasagna recipes
Chicken Alfredo Lasagna Rolls
Ingredients
- 1 lb chicken breasts, sliced in half
- 1 tablespoon EACH salt, pepper, garlic powder, onion powder, chili powder, Italian seasoning or oregano
- 1 tbsp olive oil
- 4 tbsps butter
- ¼ onion, chopped
- 3-4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup pasta water
- 8 oz parmesan
- 8 oz mozzarella
- 8 oz mozzarella cheese for topping
- 1 box of lasagna noodles, about 12 sheets
Instructions
- Boil the lasagna according to package instructions, and set aside in cold water.
- Whisk the spices in a small bowl and season both sides of the chicken breasts. Heat a large heavy duty pan to medium-high heat. Add the olive oil and chicken breasts and cook 3-4 minutes per side. Remove chicken breasts from the pan and set aside.
- To the same pan, add the butter and onion. Cook 2-3 minutes or until onions are soft; add the garlic and cook for another minute. Pour in the heavy cream and pasta water and bring to a simmer. Stir in the cheeses and whisk until melted. Add salt to taste. Dice the chicken breasts and return to the pan.
- Place the noodles on a clean work surface. Divide the chicken mixture evenly over the noodles, then roll each one up. Place the rolls, seam side down, in the prepared dish. Pour the remining alfredo sauce onto the rolled noodles and top with more mozzarella cheese.
- Cover the dish with aluminum foil and bake at 350ºF for 15-20 minutes or until bubbly and golden.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
